ArticleFrontiers in nutrition2023
Metabolomic analysis of the effects of a mixed culture of
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 26 citations in OpenAlex.
- Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.Food chemistry: X · 2026Article
- Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures.Foods (Basel, Switzerland) · 2026Article
- Predictive Modeling of Sequential Fermentation for Sustainable Date Vinegar Production From Unripe Kharak Dates.Food science & nutrition · 2026Article
- Aroma Release and Consumer Perception During Cider Consumption.Foods (Basel, Switzerland) · 2025Article
- The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.Microorganisms · 2025Review
- Screening ofFrontiers in microbiology · 2025Article
- Comparative Analysis of Myofiber Characteristics, Shear Force, and Amino Acid Contents in Slow- and Fast-Growing Broilers.Foods (Basel, Switzerland) · 2024Article
- Insights into the role of cyclopropane fatty acid synthase (CfaS) from extreme acidophile in bacterial defense against environmental acid stress.Extremophiles : life under extreme conditions · 2024Article
- Chemical Composition and Flavor Characteristics of Cider Fermented withFoods (Basel, Switzerland) · 2023Article
- Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS.Metabolites · 2023Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: This study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) of Methods: The fermentation process was monitored, and metabolomics analysis by Liquid Chromagraphy-Mass Spectrometry (LC-MS) was applied to the compositional differences between PC and MC vinegars, combined with quantification of organic acids, amino acids and B vitamins. Results: A total of 71 differential metabolites including amino acids, organic acids and carbohydrates, and six possible key metabolic pathways were identified. MC enhanced the malic acid utilization and pyruvate acid metabolism during fermentation, increasing substrate-level phosphorylation, and supplying more energy for cellular metabolism. Higher acidity at the beginning of acetic acid fermentation, resulting from lactic acid production by Discussion: These results indicated the mixed culture in alcoholic fermentation can effectively enhance the flavor and quality of apple cider vinegar.
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